Ingredients for Dried Cherry Chili
- Reduced Sodium Chicken Broth
- Dried Tart Cherries
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- Fresh Garlic
- Jalapenos
- Ground Turkey
- Roasted Red Pepper
- 2 tablespoons chili powder
- Ground Cumin
- Ground Coriander
- Dried Mustard
- Dried Oregano
- 1 (28 ounce) can crushed tomatoes
- Black Beans
- 1/4 cup chopped cilantro
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How to Make Dried Cherry Chili
- Heat 1 cup of beef broth in a saucepan.
- Place 1 cup dried cherries in a small bowl.
- Add the hot broth to the cherries and set aside to rehydrate for 10 minutes.
- Heat 2 tablespoons of olive oil in a 4-quart saucepan over medium heat.
- Add 1 medium yellow onion, chopped, and sauté until soft, about 5 minutes.
- Add 2 cloves garlic, minced, and 1 jalapeño pepper, minced. Cook for 1 minute. Do not brown.
- Add 1 lb ground beef and cook until no longer pink, breaking it up with a spoon.
- Stir in 1 green bell pepper, chopped; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground mustard; and 1 teaspoon dried oregano.
- Cook over medium-high heat, stirring occasionally, for about 2 minutes.
- Add 1 (28 ounce) can crushed tomatoes, the remaining beef broth (about 1/2 cup), 1 (15 ounce) can kidney beans (drained and rinsed), and 1/4 cup chopped cilantro.
- Bring to a boil, then reduce heat to low.
- Simmer, uncovered, for about 5 minutes.
- Stir in the rehydrated cherry mixture.
- Continue cooking until thoroughly heated, about 5 more minutes.
- Garnish with corn strips, thinly sliced red onion, and avocado slices before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
18g
Fat
8g
Carbs
6g
